Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (<i>Trachurus trachurus</i>) Previously Subjected to Different Frozen Storage Times

Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (<i>Trachurus trachurus</i>) Previously Subjected to Different Frozen Storage Times

The effects on lipid damage in canned horse mackerel (<i>Trachurus trachurus</i>) of a prior frozen storage (−18 °C) period and the presence of an octopus (<i>Octopus vulgaris</i>) cooking juice (OCJ) in the packing medium were investigated. An increase of the frozen storage...

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Bibliographic Details
Main Authors: Lucía Méndez, Marcos Trigo, Bin Zhang, Santiago P. Aubourg
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Antioxidants
Subjects:
horse mackerel
frozen storage
canning
octopus processing
cooking liquor
packing medium
Online Access:https://www.mdpi.com/2076-3921/11/11/2091

Internet

https://www.mdpi.com/2076-3921/11/11/2091

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